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Ingredients

6 large eggs

6 Tablespoons chicken fat or margarine

2 tsp salt

1/2 teaspoon xantham gum (optional, but helpful)

2 cups instant mashed potato flakes

4 tablespoons club soda

Preparation

1) Beat eggs and margarine/fat together (by hand is okay.)
2) Add salt and xantham gum to potatoes and mix with fingers to combine.
3) In 3 or 4 batches, add the potato flake mixture to the egg mixture, combining well each time.
4) Add the club soda, mix well and chill for 20-30 minutes.
5) Wet your hands and form the mixture into balls about the size of a walnut (they puff up a lot while cooking.)
6) Cook in simmering soup/broth/hot water for 20 minutes.
NOTES: I used "chicken-flavored" instant mashed potatoes to give them even more of a chicken soup kick!
If you like heavier matzah balls, substitute 4 tablespoons of broth or water for the club soda.

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